Roasted Radishes with Radish Top Puree

We are finally getting produce from our farm in Old Lyme, Upper Pond Farm.  Radishes are the first vegetable of the season and they are delicious-crunchy, spicy and refreshing.  We’ll be getting some kale soon, but for now there are tons of radishes 🙂Here our farmer is washing and preparing the radishes for us at the restaurant.  We love to mix them into salads, serve them as crudite and just generally snack on them.  Usually we serve radishes raw but they are actually delicious cooked and simply served.

Here we have seared the radishes in a pan and then roasted them for about 5 minutes in a 375 degree oven.  Then we finished them with sea salt, black pepper and lemon zest.  The radish top puree is delicious for dipping the radishes and spread on bread.

For the radish top puree:
2 cups radish top, washed
1/4 cup olive oil
water as needed
salt and pepper to taste

Blanch the radish tops in in boiling water for a few seconds until wilted.  Puree the blanched radish tops with the olive oil, salt and pepper.  Add water as needed to make the puree smooth.  Keep refrigerated.

For the roasted radishes:
1 bunch easter egg radishes, washed and cut in half
1 Tablespoon olive oil
salt and pepper to taste
1 handful pecans chopped
juice and zest of one lemon

Preheat the oven to 350 degrees.  Heat the olive oil in a cast iron saute pan and add the halved radishes.  Sear briefly in the pan until they have some color.  Remove them from the stove and put the pan in the oven and roast the radishes for 5 minutes.

When you remove them from the oven dress them with a little more olive oil, salt, black pepper and the fresh lemon juice and zest.

Roasted radishes are great by themselves, served cold in salad or sauteed with other vegetables and served over quinoa.

What are your favorite ways to enjoy radishes?

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